Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass
Open Access
- 19 October 2024
- journal article
- research article
- Published by Springer Nature in Discover Food
- Vol. 4 (1) , 1-15
Abstract
No abstract availableKeywords
Funding Information
- Agence Française de Développement
This publication has 47 references indexed in Scilit:
- Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groupsEuropean Food Research and Technology, 2018
- De l’arbre à cacao au chocolat : voyage à la source des arômes et des saveursPhytotherapie, 2013
- Melanoidins produced by the Maillard reaction: Structure and biological activityFood Chemistry, 2011
- Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentationJournal of Food Science and Technology, 2011
- Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flourJournal of Food Science and Technology, 2011
- The physicochemical properties of flour samples from the roots of 31 varieties of cassavaFood Control, 2006
- Quality of cocoa beans dried using a direct solar dryer at different loadingsJournal of the Science of Food and Agriculture, 2006
- Ochratoxin A in Italian marketed cocoa productsFood Chemistry, 2004
- Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roastingJournal of the Science of Food and Agriculture, 2000
- Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans ( Theobroma cacao )Journal of the Science of Food and Agriculture, 1998